Recipes

Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Potato Dauphinoise

By: Laurence Guy

  • Start by preheating your oven to 170 degrees celcius. Butter a shallow heavy bottomed dish and set aside.
  • Peel your potatoes and cut finely with a mandolin or by hand if you so wish.
  • Pour the cream and milk into a sauce pan and add the sliced potatoes, one bashed clove of garlic, the sprigs of thyme, a pinch of grated lemon zest and seasoning to taste.
  • Heat the milk and cream mixture on a medium heat for ten minutes stirring regularly so that it doesn’t boil over, turn down the heat if necessary.
  • Once the potatoes have softened carefully spoon the potato and sauce mixture into the dish taking time to remove the garlic clove and sprigs of thyme.
  • Place in the oven for thirty minutes or until golden and bubbling.

Ingredients

  • 900g potato
  • 2 sprigs of thyme
  • 270ml double cream
  • 270ml milk
  • 1 clove of garlic
  • 50 g butter
  • salt and pepper
  • lemon zest

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